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  • Writer's pictureDebbie Marsh

Meyer Lemon Coconut Pie Recipe - A Perfectly Sweet and Tart Dessert for Lemon Lovers!

Updated: Jun 23, 2023

Delicious Lemon Coconut Pie Recipe with Meyer Lemons - Totally Raw, and the Perfect Dessert for Any Occasion!"


meyer lemon coconut pie

Get ready to indulge in a delicious and healthy treat with this raw Meyer Lemon Pie recipe! With a crust made of raw macadamia nuts, pitted dates, shredded coconut, and cacao nibs, this pie packs a flavorful punch while still being good for you. The creamy filling is made with finely ground cashews, coconut butter, Meyer lemon juice, coconut oil, Pink Himalayan salt, organic maple syrup or raw agave, and non-alcoholic vanilla extract. With each bite, you'll experience a burst of sweet and tangy flavors that will tantalize your taste buds. Plus, with all the nutritional benefits of the wholesome ingredients, you can enjoy this pie guilt-free! So, what are you waiting for? Try this raw Meyer Lemon Pie recipe and treat yourself to a slice of heaven today!

"Enjoy this pie guilt-free!" – Debbie

For this delicious and healthy raw Meyer Lemon Pie recipe, you'll need raw macadamia nuts, pitted dates, shredded coconut, cacao nibs, cashews, coconut butter, Meyer lemon juice, coconut oil, Pink Himalayan salt, organic maple syrup or raw agave, and non-alcoholic vanilla extract. With just 2 hours of freezer time, you can have a mouth-watering pie that is both satisfying and good for you. So, why not try this recipe today and treat yourself to a slice of raw goodness! Let's get started!


Meyer Lemon Coconut Pie Recipe


Ingredients

Crust:
  • 1 ½ cups raw macadamia nuts

  • 1 cup pitted dates

  • 1/3 cup finely shredded, unsweetened coconut

  • 2 tablespoons cacao nibs

Filling:
  • 1 cup finely ground cashews (dry or soaked)

  • 1 tablespoon coconut butter

  • 6 Meyer lemons, juiced

  • 1 tablespoon coconut oil

  • ½ teaspoon Pink Himalayan salt

  • ¼ to ½ cup organic Grade B maple syrup or raw agave (raw honey will work too, just use less)

  • ½ tablespoon vanilla extract (non-alcoholic, organic)


Directions

Crust Preparation:
  1. In a food processor or high-speed blender, combine all crust ingredients and process until well combined and sticky.

  2. Press mixture into the bottom of a slightly greased springform pan, cheesecake pan, or Pyrex pie plate. You can line the pan with plastic wrap instead of greasing it, or use coconut oil to grease the pan. Place in the freezer until ready to pour filling.

Filling Preparation:
  1. In a high-speed blender, combine all filling ingredients and mix on high until the mixture is super smooth, thick, and creamy.

  2. Taste the filling and adjust the sweetness as needed.

  3. Pour the filling over the crust in the pan and smooth it out. Cover with plastic wrap and place in the freezer for about 2 hours or more, until set.

  4. Garnish with raw cacao nibs or sliced Meyer lemons. The pie is ready to slice, serve, and enjoy!

  5. Store any leftover pie covered in the freezer. Let thaw slightly before serving. Serves 12.

Nutritional Facts:
  • Calories: 262

  • Total fat: 17g

  • Saturated fat: 5g

  • Cholesterol: 0mg

  • Sodium: 101mg

  • Total carbohydrate: 26g

  • Dietary fiber: 3g

  • Sugars: 18g

  • Protein: 3g

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